Homemade Herbed Fettucini and Vegetables

HOMEMADE PASTA IS WELL WORTH THE EFFORT AND LENDS A RUSTIC TEXTURE AND APPEARANCE TO THIS DISH.

INGREDIENTS

Noodles

1 cup all-purpose flour

2 eggs

2 tablespoons snipped fresh parsley

1 tablespoon vegetable oil

1 teaspoon salt

1 garlic clove, pressed

Vegetables

1/4 pound asparagus spears, trimmed and cut into 1-inch pieces

2 tablespoon butter

1/2 cup frozen peas

1/2 small yellow squash, scored and sliced

1/2 small zucchini, scored and sliced

1/4 cup (1 ounce) grated fresh Parmesan cheese, divided

1/2 teaspoon lemon zest

Coarsely ground black pepper

DIRECTIONS

For noodles, place flour in Classic Batter Bowl. Whisk eggs, parsley, oil, salt and garlic in small bowl. Make a well in center of flour; pour egg mixture into well. Mix thoroughly until dough forms into a ball. Turn out onto lightly floured Cutting Board. Knead 1-2 minutes or until dough is smooth, adding additional flour as needed to form a very firm dough. Cover; let dough rest 30 minutes.

Divide dough into four equal balls. Using Baker’s Roller®, roll out each ball as thinly as possible into a rectangle at least 12 x 4 inches. (When desired thinness is achieved, dough will be slightly translucent.) Slice into 1⁄4-inch-wide strips using Pizza Cutter; separate noodles. Let dry at least 30 minutes before cooking.